June 03, 2016
Breakfast, Desserts, Snacks,
Dairy, Cheese, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Pantry/Shelf, Baby Shower, Birthday, Brunch, Picnic, Electric Mixer, Stove Top, Vegetarian, Make it from scratch, Milk, Butter/Margarine, Kosher Dairy more
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"From one of our national supermarkets and their monthly magazine and their addition booklet on Australian Masterchef recipes."
Use an electric mixer to beat ricotta, honey and egg in a bowl until well combined and then stir in the milk.
Sift over the flour and salt and stir to combine.
Heat a non-stick frying pan over medium heat and brush with melted butter and drop two 1/4 cup (60ml) of batter into pan, allowing room for spreading to form two discs.
Cook for 2 minutes or until bubbles rise to the surface and pancakes are golden underneath and then turn and cook for a further 1 to 2 minutes or until just cooked and transfer to a plate, cover with foil to keep warm and repeat 3 more times with the remaining batter, wiping pan clean and brushing with melted butter between batches.
Serve pancakes with extra honey and top with ice-cream or cream if desired or my favourite way is to butter the pancake and spread a little honey or golden syrup on and eat.
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